Broccoli-Lentil Salad with Honey-Mustard Dressing

Another winner from the Vegetarian Times:

Protein: Lentils, walnuts

1/2 cup beluga lentils al dente
1 head broccoli cut into florets, lightly steamed but still crunchy (2-3 minutes)
1 small red onion diced
1/2 cup chopped nuts (almonds or walnuts)


Honey-mustard dressing:
4 Tbsp. olive oil
2 Tbsp. apple cider vinegar
2 tsp. honey
2 tsp. Dijon mustard

Tasty Breaded Seitan

This is my new favorite recipe. Incredible with the Bob's Red Mill recipe shown below. This recipe is directly lifted from:

http://allrecipes.com/recipe/tasty-breaded-seitan/detail.aspx

Ingredients

• 1 (8 ounce) package seitan
• 1/3 cup nutritional yeast
• 1 teaspoon garlic powder
• 1/2 teaspoon ground coriander
• 1/2 teaspoon ground cumin
• 1/8 teaspoon ground black pepper
• 2 tablespoons tamari
• 2 tablespoons vegetable oil

Directions

1. In a small bowl, combine nutritional yeast, garlic powder, coriander, cumin, and black pepper. Dip seitan in tamari, then in the yeast and spice mixture. Set aside.
2. Heat oil in a skillet over medium heat. Fry seitan in batches until browned on all sides.

Healthful (sort of) but Delicious Pasta Alfredo

I don't eat this stuff because I don't eat pasta, generally, but my daughter adores it.

Protein: cheese, milk, more cheese

Make a white sauce:
in a pan, add 3 Tbsp. olive oil
5  Tbsp. white flour
1 cup milk
adjust amounts to right consistency--a creamy sauce
Add 1/2 cup grated Parmesan cheese

Add cooked noodles to pan. Enjoy!

Vietnamese Spring Rolls

Protein: Tofu, peanut sauce

In rice paper, roll up:
bean sprouts
tofu
mint leaves
shredded carrots (optional)

Serve with peanut sauce

Peanut Sauce

This is great on Tofu with broccoli/spinach/kale/bok choy/whatever. Also great on seitan

10 Tbsp. water
8 Tbsp. crunchy peanut butter
2 Tbsp. rice vinegar
5 Tbsp. soy sauce
4 tsp. honey
4 tsp. grated ginger
4 cloves garlic

Easy Chickpea throw-together

Thanks Aneeta R. for this great quick and easy recipe!

Protein: Chickpeas

Put 3 Tbsp. olive oil and 2 cloves garlic in a pan
Throw in 1 can drained chickpeas
Sautee for a while--until soft (or wait and let them brown)

Salt and pepper to taste
Mix in with avocado and other stuff--cucumbers, red onions, etc.

Hemp & Cashew-Stuffed Potatoes

Just subscribed to Vegetarian Times and hallelujah on this recipe! Wowsers!

Protein: Cashew nuts, hemp seeds

1 cup raw cashews
4 large baking potatoes, scrubbed
6 Tbsp nutritional yease
4 Tbsp. coconut oil, melted
4 Tbsp. lemon juice
3 Tbsp. yellow miso paste
1 cup chopped scallions or chives
1 cup chopped parsley leaves
1 cup hemp seeds

1. Soak cashews in a large bowl of cold water for 1 hour to soften
2. Preheat oven to 400, Bake potatoes for 45-60 minutes
3. Cut potatoes in half and scoop out flesh, trying to retain their shape.
4. Combine flesh in a food processor with drained cashews, combine with nutritional yeast, coconut oil, lemon juice, miso in food processor until smooth.
5. Refill potato skins with the mixture.
6. Put potatoes back in over and bake 15-20 min until tops are golden
7. Serve sprinkled heavily with hemp seeds, scallions, and parsley